Creamy Tuna à La King Food

TUNA A LA KING

Steps:

• In a 2 quart (2 litre) saucepan, combine all ingredients except sour cream.
• Simmer 5 min, mixing well.
• Add sour cream to mixture and heat through.
• You can serve this over toast, plain waffles, noodles, rice, whatever you like.

TUNA A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat.
• Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.
• Stir in flour, salt and pepper.
• Cook over medium heat, stirring constantly, until bubbly; remove from heat.
• Stir in milk and broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in tuna and pimientos; cook until hot.
• Serve over rice.

CREAMY TUNA à LA KING

Steps:

• Gather the ingredients.
• Saute celery and onion in margarine until tender.
• Blend in flour, salt, and pepper.
• Mix milk, beaten egg, and soup.
• Add them to the first mixture.
• Cook over low heat until the sauce is thick and smooth.
• Add Worcestershire sauce, lemon juice, and thyme.
• Lastly, add peas and tuna.
• Heat and serve over warm chow mein noodles or toast points.

CREAMY SEAFOOD A LA KING

Steps:

• INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce) bottle clam juice, the strained juice from 1 (10 ounce) can baby clams in juice (reserve clams and set aside), and 1 (15 ounce) can low sodium chicken broth.
• ADD 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles); BRING to a boil.
• REDUCE heat to medium; COVER.
• COOK for 7 minutes, or until potatoes are firm-tender.
• UNCOVER; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce) jar traditional Alfredo sauce; MIX well.
• REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk.
• POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously.
• ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency.
• STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves.
• SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!

TURKEY à LA KING

Steps:

• Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
• Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
• Set a large sauté pan over medium-high heat, and add to it the remaining 2 tablespoons of butter. When it begins to foam, add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
• Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.

SEAFOOD à LA KING

Steps:

• Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
• To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.